Coconut Haystacks Recipe
It's easy to make coconut haystacks, and if you use dark chocolate and unsweetened coconut, you can feel good about eating them!
Servings 6 servings
Calories 193kcal
Ingredients
- 3.5 ounces Lindt Excellence 90% 1 bar
- 2 tablespoons granulated sweetener or the equivalent in stevia; optional
- 1 tablespoon coconut oil
- ¾ cup shredded coconut unsweetened; 2.5 ounces
Instructions
- Line a tray, platter, or baking sheet with wax paper.
- Place the chocolate in a medium microwave-safe bowl. Microwave it in 30-second sessions, stirring after each session, until the chocolate is melted.
- If using, stir the sweetener into the melted chocolate until fully dissolved. Then, mix in the coconut oil.
- Mix the shredded coconut into the melted chocolate until the coconut is completely coated.
- Using a 1.5-tablespoon cookie scoop, drop six mounds of the mixture onto the wax-paper-lined tray. Gently flatten them with a small rubber spatula. Alternatively, spoon the mounds into muffin paper liners without flattening them.
- Refrigerate the haystacks for 30 minutes until the chocolate is set. If you refrigerate them for over 30 minutes, remove them from the fridge at least 30 minutes before serving them. Chocolate is better at room temperature.
Video
Notes
- Feel free to use your favorite chocolate if you find extra-dark chocolate too bitter. Nutrition info will change, of course.
- Please don't use reduced-fat shredded coconut in this recipe. I tried it and found it far too dry, and the texture of the haystacks was off.
- You can keep the leftovers on the counter in an airtight container for up to three days. Or keep them in the fridge for up to a week.
Nutrition
Serving: 1haystack | Calories: 193kcal | Carbohydrates: 8g | Protein: 2g | Fat: 18g | Saturated Fat: 13g | Sodium: 7mg | Fiber: 3g
